Name: Pressure-Cooker Risotto with Chicken and Mushrooms Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil; 1/2 pound sliced baby portobello mushrooms; 1 small onion, finely chopped; 1 1/2 cups uncooked arborio rice; 1 tablespoon lemon juice; 1 carton (32 ounces) chicken broth; 2 cups shredded rotisserie chicken; 3 tablespoons grated Parmesan cheese; 2 tablespoons minced fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon pepper

Jump to Recipe· 4.8 from 19 reviews

If you’re craving a dish that feels luxurious yet comes together in no time, this Pressure-Cooker Risotto with Chicken and Mushrooms is about to become your new go-to comfort meal. Creamy, rich, and packed with the earthy flavor of mushrooms alongside tender chicken, it strikes the perfect balance between indulgence and simplicity. Using a pressure cooker not only speeds up the traditional risotto process but also enhances the melding of flavors in a way that will impress everyone at your table. Get ready to discover a sensational risotto that doesn’t require constant stirring but delivers all the creamy goodness you love.

Pressure-Cooker Risotto with Chicken and Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but absolutely essential to building the perfect texture and flavor profile of your risotto. Each one plays a crucial role—from the depth of the mushrooms to the creamy Parmesan finishing touch.

4 tablespoons unsalted butter, divided: Butter adds richness and helps create that silky risotto texture.
2 tablespoons olive oil: Provides a lovely base for sautéing without overpowering the other flavors.
1/2 pound sliced baby portobello mushrooms: These bring a deep, earthy flavor that’s the heart of this dish.
1 small onion, finely chopped: Adds mild sweetness and aromatic depth when sautéed.
1-1/2 cups uncooked arborio rice: The star grain that soaks up all the liquid and turns beautifully creamy.
1 tablespoon lemon juice: A hint of acidity balances the richness and brightens the flavors.
1 carton (32 ounces) chicken broth: The cooking liquid that infuses the rice with savory goodness.
2 cups shredded rotisserie chicken: Adds tender protein without extra fuss, perfect for quick assembly.
3 tablespoons grated Parmesan cheese: Parmesan boosts umami and melts into the risotto for that classic creaminess.
2 tablespoons minced fresh parsley: Fresh parsley adds a pop of color and a gentle herbal note.
1/2 teaspoon salt: Essential seasoning to enhance all the natural flavors.
1/4 teaspoon pepper: Adds subtle warmth without overpowering the dish.

How to Make Pressure-Cooker Risotto with Chicken and Mushrooms

Step 1: Sauté the Mushrooms and Onion

Begin by selecting the sauté setting on your 6-quart electric pressure cooker and adjusting it to medium heat. Melt 2 tablespoons of butter with the olive oil before adding the sliced baby portobello mushrooms and finely chopped onion. Cook these together, stirring occasionally, until they become tender and aromatic, about 6 to 8 minutes. This step brings out the deep, savory base that your risotto will build on.

Step 2: Toast the Arborio Rice

Add the arborio rice to the mushroom and onion mixture, cooking and stirring for 2 to 3 minutes. This toasts the rice slightly, coating each grain with fat so they stay wonderfully separate while still absorbing flavors beautifully. Then, stir in the fresh lemon juice, cooking until the liquid has mostly absorbed, which adds a subtle zing that lifts the dish.

Step 3: Pressure Cook the Risotto

Cancel the sauté function and pour the entire carton of chicken broth into the pot. Lock the lid securely and close the pressure-release valve. Set your pressure cooker to low pressure for 4 minutes. Once that time is up, quick-release the pressure carefully. You will find the rice tender and ready to be transformed into a creamy masterpiece.

Step 4: Stir in Final Ingredients and Finish Cooking

Stir the shredded rotisserie chicken, grated Parmesan cheese, minced parsley, salt, and pepper right into the risotto. Add the remaining 2 tablespoons of butter, then select the sauté setting again, this time lowering it to low heat to gently warm everything through. Keep stirring until the risotto reaches that wonderful creamy consistency that makes risotto so irresistible. Serve it immediately for the best texture and flavor.

How to Serve Pressure-Cooker Risotto with Chicken and Mushrooms

Garnishes

Fresh garnishes really elevate the look and taste of your risotto. A sprinkle of extra grated Parmesan or some finely chopped parsley adds a bright, fresh contrast to the creamy texture. For a little bit of zing, a few lemon zest shavings on top can lift every bite.

Side Dishes

This risotto is quite rich and filling, so pairing it with a crisp, refreshing side like a simple green salad with a light vinaigrette works beautifully. Roasted or steamed vegetables like asparagus or green beans add great color and crunch for a well-rounded meal.

Creative Ways to Present

For a special dinner, serve your risotto in warm bowls with a drizzle of truffle oil for a luxurious touch. Alternatively, fill individual ramekins with the risotto, sprinkle with Parmesan, and broil briefly for a gratin-style top that adds texture and visual appeal.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of Pressure-Cooker Risotto with Chicken and Mushrooms, store them in an airtight container in the refrigerator for up to three days. Because risotto tends to thicken when cold, adding a splash of broth or water before reheating helps restore its creamy texture.

Freezing

Risotto doesn’t freeze as well as some dishes because the texture can change after thawing, becoming a bit grainy. If you want to freeze leftovers, do so in small portions and consume within one month for the best quality.

Reheating

Reheat your risotto gently in a saucepan over low heat, stirring often and gradually adding broth or water to return it to the perfect creamy consistency. Avoid the microwave if you want to keep the texture silky and smooth.

FAQs

Can I use chicken breast instead of rotisserie chicken?

Absolutely! You can cook and shred chicken breast ahead of time or even quickly sauté diced chicken in your pressure cooker before starting the risotto steps.

What if I don’t have baby portobello mushrooms?

Cremini or white button mushrooms work just as well and offer a similar earthy flavor that complements the dish beautifully.

Is it necessary to use arborio rice?

Yes, arborio rice is key for making risotto because of its high starch content that creates that signature creamy texture. Other rice types won’t yield the same result.

Can I make this risotto vegetarian?

To keep it vegetarian, substitute vegetable broth for chicken broth and skip the chicken, or use a plant-based protein like sautéed tofu or tempeh cubes.

How creamy should the risotto be at the end?

You’re aiming for a luscious, spoon-coating creaminess—not too thick or dry. It should feel silky and smooth with the rice grains cooked but still slightly firm to the bite.

Final Thoughts

This Pressure-Cooker Risotto with Chicken and Mushrooms has everything you want in a comforting yet elegant dish: rich flavor, pleasing textures, and quick preparation. It’s the ideal recipe for those nights when you want to wow your family or friends without spending hours in the kitchen. Give it a try and watch how this cozy classic becomes a permanent favorite in your recipe collection.